Julia Child Net Worth at Death – Salary, Income, Earnings

Julia Child Net Worth 

Julia Child had an estimated net worth of $50 million at the time of her death. TV chef and author Julia Child became a household name via the groundbreaking cookbook ‘Mastering the Art of French Cooking’ and her popular show ‘The French Chef.’ She earns most of her income from her career as a TV chef and writer.

Julia Child collaborated on the cookbook Mastering the Art of French Cooking after attending culinary school in France, which became a best-seller upon its release in 1961. Child followed with the television premiere of The French Chef, and she cemented her reputation as an industry icon with additional books and TV appearances until her death in 2004. She was also the inspiration for the 2009 film Julie & Julia, which was based on Julie Powell‘s cooking blog.

To calculate the net worth of Julia Child, subtract all her liabilities from her total assets. Investments, savings, cash deposits, and any equity she has in a house, car, or other similar asset are included in the total assets. All debts, such as personal loans and mortgages, are included in total liabilities.

Here’s the breakdown of her net worth:

Name: Julia Child
Net Worth: $50 Million
Monthly Salary: $200 Thousand+
Annual Income: $3 Million
Source of Wealth: TV chef, Chef, Author, Writer, Copywriter

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Early Years and Education

Julia McWilliams was born on August 15, 1912, in Pasadena, California. Child, the eldest of three children, was known by several nicknames as a child, including “Juke,” “Juju,” and “Jukies.” Her father, John McWilliams Jr., was a Princeton graduate and early real estate investor in California. Julia Carolyn Weston, his wife, was a paper company heiress whose father was the lieutenant governor of Massachusetts.

As a result of the family’s considerable wealth, Child had a privileged childhood. She attended San Francisco’s prestigious Katherine Branson School for Girls, where she was the tallest student in her class at 6 feet, 2 inches. She was a lively prankster who, according to one friend, could be “really, really wild.” She was also daring and athletic, with special skills in golf, tennis, and small-game hunting.

She enrolled at Smith College in Northampton, Massachusetts, in 1930, with the goal of becoming a writer. Despite the fact that she enjoyed writing short plays and frequently submitted unsolicited manuscripts to The New Yorker, none of her work was published.

Early Career

Child moved to New York after graduation to work in the advertising department of the prestigious home furnishings company W. & J. Sloane. Child was fired after transferring to the store’s Los Angeles location for “gross insubordination.”

Child moved to Washington, D.C., in 1941, at the start of World War II, to work as a research assistant for the Office of Strategic Services (OSS), a newly formed government intelligence agency. Child and her colleagues were sent on assignments around the world, including Kunming, China, and Colombo, Sri Lanka, where they played a key role in the communication of top-secret documents between US government officials and their intelligence officers.

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While in Sri Lanka in 1945, Child began dating fellow OSS employee Paul Child. Following the end of World War II, the Childs returned to America and married in September 1946.

Intro to French Cooking

When Paul was reassigned to the United States Information Service at the American Embassy in Paris in 1948, the Childs relocated to France. Child developed an interest in French cuisine while there and attended the world-renowned Cordon Bleu cooking school. Following her six-month training, which included private lessons with master chef Max Bugnard, Child formed the cooking school L’Ecole de Trois Gourmandes with fellow Cordon Bleu students Simone Beck and Louisette Bertholle (The School of the Three Gourmands).

Further Reading

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